• Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods

• The term "cinnamon" also refers to its mid-brown colour. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related species, which are also referred to as "cassia" to distinguish them from "true cinnamon".

• Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce.

• All are members of the genus Cinnamomum in the family Lauraceae. Only a few of them are grown commercially for spice.

• Eugenol has got local anesthetic and antiseptic properties, hence; employed in the dental and gum treatment procedures. Other important essential oils in cinnamon include ethyl cinnamate, linalool, cinnamaldehyde, beta-caryophyllene, and methyl chavicol.Cinnamaldehyde in cinnamon-sticks has been found to have anti-coagulnt (prevents blood-lotting) function, prevents platelet clogging inside the blood vessels, and thereby helps prevent stroke, peripheral arterial and coronary artery diseases.

• The active principles in this spice increase the motility of the intestinal tract and help in digestion by increasing gastro-intestinal enzyme secretions.

CERTIFICATION

MRT gives the product which are grown under the stringent organic standards of NPOP, NOP, and EU certification by LACON, GERMANY.